Creamy Pumpkin Papaya Bisque
Servings 4
Ingredients
- 2 Tbl. unsalted butter, plus 1 Tablespoon
- ½ yellow onion (about 1 cup), chopped
- ½ unripe papaya (about 1 1/2 cups), seeds removed, peeled, and roughly chopped (A papaya that is green with some yellow is also fine. You just don't want one that is fully ripened)
- 1 clove garlic, minced
- 1 serrano pepper, seeds removed and diced (Jalapeno can be used as a replacement)
- 1 Tbl. cornstarch, mixed with 1 Tbl. water
- 1 tsp. Worcestershire
- 2 Tbl. peanut butter
- 1 tsp. pumpkin pie spice
- 1 tsp. honey
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup nonfat or skim milk (Soy can also be used)
- 2 cups vegetable stock (Water can be used as a replacement)
- 1 tsp. salt
- ⅛ tsp. white pepper
Toppings:
- Toasted pumpkins seeds, vanilla or plain Greek yogurt, parsley
- Baguette, to serve
Instructions
- In a medium pot over medium-heat, add in the 2 tablespoons butter. Once melted, ass in the onion, papaya, garlic, and serrano pepper. Cook for 5-7 minutes, or until the onion is tender and translucent.
- Add in the cornstarch and Worcestershire sauce. Cook for 1 minute
- Stir in the peanut butter, pumpkin pie spice, honey, and lime juice (if using). Cook for another minute.
- Carefully add in the milk and vegetable broth and mix until well combined.
- Bring to a boil, then reduce to medium-low heat and cook for 10 minutes, or until the soup has thickened.
- Remove from the heat and allow to cool for 5 minutes.
- Using an immersion blender or blender, blend the mixture until velvety smooth.
- Serve with garnishes of your choice and warm bread.
Notes
To store: Seal any leftovers in an airtight container and refrigerate for up to 5 days.
To Freeze: Allow the soup to cool to room temperature first before transferring to a freezer-safe container or bag with room to expand. Freeze for up to 3 months. To thaw, allow to thaw in the fridge overnight. For a quicker option, heat in a pot over medium-heat until warmed.